Korean Beef and Tofu Noodle Stir-Fry Fusion

Name: Korean Beef and Tofu Noodle Stir-Fry Fusion
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 2 packets 2-minute noodles; 500 gram beef mince or optional beef strips; 1/2 cup corn kernels fresh, frozen, or canned; 1/2 cup peas; 3 spring onions chopped; 100 gram tofu cubed; 3 tablespoons soy sauce; 1 tablespoons gochujang paste; 1 tablespoon ginger minced; 2 cloves garlic minced; 1 teaspoon vegetable oil for frying

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This Korean-inspired beef and tofu noodle stir-fry brings together savoury, spicy, and hearty flavours for a quick, satisfying meal. Infused with gochujang, a Korean chilli paste known for its unique depth and heat, this dish also uses soy sauce, ginger, and garlic for an umami-rich base. Tender slices of beef or mince pair perfectly with the light, crisp tofu cubes, while sweet corn and peas add pops of colour and texture. It’s all tossed with spring onions and a quick-cooking noodle base, making it a versatile weeknight dinner that feels like a special treat.

With a few simple ingredients and just one pan, this stir-fry balances traditional Korean flavours with the ease of a fusion-style stir-fry. Perfect for anyone who loves Asian-inspired cuisine, this dish brings a modern take on Korean flavours that pairs well with everyday pantry items. Customisable and full of protein, vegetables, and warm spices, it’s a meal that’s sure to please fans of bold, hearty flavours without much prep time.

Korean Beef and Tofu Noodle Stir-Fry Fusion

Preparation: 10 min
Cooking: 20 min
Ready in: 30 min

For: 4

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Ingredients

2 packets 2-minute noodles
500 gram beef mince (or optional beef strips)
1/2 cup corn kernels (fresh, frozen, or canned)
1/2 cup peas
3 spring onions (chopped)
100 gram tofu (cubed)
3 tablespoons soy sauce
1 tablespoons gochujang paste
1 tablespoon ginger (minced)
2 cloves garlic (minced)
1 teaspoon vegetable oil (for frying)

Instructions

Cook the noodles according to packet instructions. Drain and set aside.
In a small bowl, mix the soy sauce, gochujang, ginger, and garlic. Set aside.
Heat the oil in a large pan or wok over medium-high heat. Add the beef slices and stir-fry until browned. Remove the beef from the pan and set aside.
In the same pan, add the tofu cubes and cook until golden on all sides. Remove from the pan and set aside with the beef.
Add the corn, peas, and most of the spring onions (reserving a few for garnish) to the pan. Stir-fry for 2–3 minutes until the vegetables are tender.
Return the beef and tofu to the pan, along with the cooked noodles. Pour in the sauce and toss everything together until evenly coated and heated through.
Garnish with reserved spring onions and serve hot.